Yoghurt Cake with Lemon Glaze
A simple, moist yoghurt cake finished with a smooth lemon glaze.
Ingredients
Yoghurt Cake Recipe
- 1½ cups sugar 300 g / 10.6 oz
- 2 cups cake flour 250 g / 8.8 oz
- 2 tsp baking powder
- ¾ cup sunflower oil 180 ml / 6 fl oz
- 1 tsp vanilla essence
- 3 large eggs
- 175 ml plain yoghurt ¾ cup / 6 fl oz
Lemon Glaze
- 3 cups icing sugar (powdered sugar) 360 g / 12.7 oz
- 8 tbsp lemon juice
- lemon slices and flowers for decorating
Instructions
Yoghurt Cake Recipe
- Preheat the oven to 160°C (320°F).
- Generously grease a large ring tin with non-stick spray.
- Combine all the ingredients in a large mixing bowl and beat well until smooth using a stand or hand mixer.
- Pour the batter into the prepared tin.
- Bake for approximately 35 minutes, or until a cake tester inserted in the centre comes out clean.
- Transfer to a wire rack to cool completely.
- Lemon Glaze
- Measure the icing sugar and lemon juice accurately.
- Place the icing sugar in a bowl. Gradually add the 8 tablespoons lemon juice, whisking until smooth and lump-free. A whisk works best for creating a smooth glaze.
- Carefully spoon the lemon glaze over the cake. Use a knife or small spatula to spread the glaze evenly over the surface.
- Remove any excess glaze that has dripped onto the serving plate.
- Finish the cake with fresh lemon slices and flowers.
